Paua is a common name for the abalone species found in New Zealand, specifically Haliotis iris (the New Zealand paua), known for its strikingly colorful, iridescent shell. The name "paua" is used to refer to the shellfish itself and also the beautiful shells it produces, which are highly prized for their vibrant colors.

Key Features of Paua:

1. Appearance:

   • Shell: Paua has a flat, ear-shaped shell that is most notable for its striking iridescent colors, including blue, green, purple, and black, with a metallic sheen that changes depending on the light. This makes paua shells highly decorative and valuable for both crafts and jewelry.
   • Size: Paua shells can grow up to 20 cm (8 inches) in length, though they are often smaller. The inner side of the shell is smooth and shiny, with a beautiful, multi-colored nacre (mother-of-pearl) layer.

2. Habitat:

   • Paua are found in the rocky intertidal zones and subtidal areas of New Zealand's coastline, particularly around the South Island, Otago, and the Coromandel Peninsula. They prefer areas with strong waves and currents, often hiding under rocks and in crevices for protection.
   • These mollusks are typically found in the cold waters of the South Island and along the lower North Island, as well as in deeper waters off the coast.

3. Cultural Significance:

   • Paua holds significant cultural value for the Māori people of New Zealand. They use paua shells for carvings, jewelry, and ornaments. The shell's vibrant colors are associated with the natural beauty of New Zealand, and paua shell pieces are often seen in traditional Māori crafts like pendants, earrings, and necklaces.
   • Paua is also an important food source for Māori, and its meat is a delicacy in New Zealand cuisine. The soft tissue inside the shell is edible and considered a treat, often used in soups, stews, or as a fried dish.

4. Edible Paua:

   • The meat of paua is firm, rich, and flavorful. It is sought after as a delicacy, but can be tough if not cooked properly. As a result, it is typically tenderized by grilling, frying, or slow cooking.
   • Paua is often served in high-end restaurants in New Zealand, either prepared whole or used in dishes like paua fritters or paua soup.
   • Paua meat is also commonly found in the form of paua steaks or in paua pies, a popular dish in New Zealand.

5. Fishing and Sustainability:

   • Paua fishing is regulated in New Zealand to ensure sustainability and protect the species from overfishing. Specific seasons and quotas are in place for commercial and recreational harvesters to ensure that paua populations remain healthy.
   • Paua harvesting requires a licence for both commercial and recreational fishers. The use of divers to collect the shellfish is common, and there are rules governing the minimum size for harvesting to prevent the depletion of the population.

6. Conservation:

   • Overfishing and habitat destruction have been concerns in the past, and steps have been taken to protect paua populations through marine reserves and sustainable management practices. As such, New Zealand has laws in place to monitor and manage the health of paua populations, including restrictions on the amount of paua that can be harvested each year and areas where harvesting is not permitted.

7. Paua Shell Products:

   • Paua shells are highly prized for their vibrant colors and are often used in the creation of jewelry, inlays, and ornamentals. Paua shell inlays are commonly seen in woodwork, furniture, and musical instruments, and the iridescent effect of the shell adds a unique, colorful touch.
   • Paua jewelry such as pendants, earrings, and rings are popular both locally and internationally, often crafted by skilled artisans who use the shell's natural beauty in their designs.

8. Commercial Uses:

   • The New Zealand paua industry is a significant contributor to the country’s seafood market, with both domestic consumption and export markets in places like Japan and the United States. The shellfish's meat is also exported, often in the form of frozen paua or canned paua.

How to Cook Paua (for Edible Paua):

• Tenderizing: The meat of paua can be quite tough, so it’s essential to tenderize it before cooking. This can be done by lightly pounding it with a mallet or by slow cooking.
• Fried Paua Fritters: One of the most popular ways to enjoy paua is in fritters, where the meat is finely chopped and mixed with flour, egg, and herbs, then deep-fried until golden brown.
• Grilled Paua: Paua can also be grilled, with the meat being seasoned and placed under a grill until it becomes tender.
• Paua Soup or Stew: In some recipes, paua is included in hearty stews or soups, where the flavors meld with broth and vegetables.

Conclusion:

Paua is a unique and valuable part of New Zealand’s natural heritage, appreciated not only for its edible meat but also for its stunning, iridescent shell. Its cultural significance, along with its role in New Zealand cuisine and craft, makes paua an iconic species in the country. However, sustainable management practices are crucial for preserving this beautiful shellfish for future generations. Whether you’re admiring its shell or savoring its tender meat, paua is a true New Zealand treasure.